Tag Archives: cheddar cheese

Chicken Casserole

Tomorrow I go back to the office — the first time since my surgery last December! I am almost giddy thinking about getting back to things and being around all my coworkers and friends. So today I decided I would make one last “bigger” dinner for Tom. It snowed all day, so I wanted to create some good comfort food.

I found this recipe last year on Pinterest.com. I have messed with it over and over, trying to get the perfect filling for inside the Crescent Rolls. So I’ve updated the recipe to include mild cheddar cheese and a buttery-onion flavored chicken (using the Chicken recipe from my Hungarian Chicken and Dumplings, minus the Paprika).

Now this took a while to make, just because the chicken takes and hour. But if you have leftover chicken or turkey, this is a quick and simple recipe! Although, I must tell you, if you make the buttery-onion flavored chicken, you won’t regret it! Enjoy! My husband sure did!!!

Cheesy Chicken Crescent Roll Casserole

Serves 4
Prep time 30 minutes
Cook time 1 hour, 30 minutes
Total time 2 hours
Meal type Main Dish
Website Pillsbury.com
This recipe is a variation of a Pillsbury Crescent Roll Up recipe that I first came across on Pinterest. It can be made in 15 minutes if you have leftover chicken available for shredding. However, I like to make this buttery-onion shredded chicken, because it gives the roll ups such buttery flavor. I also add mild cheddar cheese instead of swiss cheese.


  • 3 pieces Chicken (I use two legs and one breast, with bone and skin)
  • 1/2 cup Butter (1 Stick)
  • 3 cubes Chicken Bullion
  • 3 cups Water
  • 1 heaped tablespoon Minced Onion
  • 1 teaspoon Garlic Powder (Sprinkle to taste)
  • 1 dash Salt (Sprinkle to taste)
  • 1 dash Pepper (Sprinkle to taste)
  • 1 can Pillsbury Crescent Rolls (8 in can)
  • 2 cans Cream of Chicken Soup (For less creamy dish, use only 1 can of soup)
  • 1/2 can Milk
  • 2 cups Mild Cheddar Cheese (Shredded)


Prepare the Chicken
Step 1
You can use any shredded chicken—left overs are great. For purposes of this recipe, I am making a very tasty shredded chicken, based on my chicken and dumpling recipe (minus the Paprika).

In a skillet, melt 1 stick of butter and add minced onions. Brown chicken. Sprinkle with garlic powder, salt and pepper. Add 3 cups of water with 3 chicken bullion cubes. Cover and simmer for 45-60 minutes on 350° until chicken falls away from the bone.

Let chicken cool, remove and discard skin and shred. Set aside.
Preheat Oven
Step 2
Preheat Oven to 350°. Grease a 9" x 13" casserole dish with butter or cooking spray. Set aside.
Prepare the Casserole
Step 3
Mix together cream of chicken soup, milk and cheese and set aside.

Add about 1/3 of the soup mixture to the shredded chicken to bind it together. Add another 1/3 of the mixture to coat the base of the casserole dish. The remaining 1/3 will be poured over the roll ups.

Unroll the Crescent strips into eight triangles. Top the large part of the crescent triangle with the shredded chicken mixture. Roll up and place in the casserole. Once all eight roll ups are added to the dish, pour the remaining mixture over all.
Step 4
Bake at 350° for about 30 minutes until hot and bubbly and golden brown.

Quick and Easy Side Dish

Hello chefs! I’ll be adding simple, delicious, comfort-food dishes to my blog. These are tried and true recipes that I make often! Enjoy some of the ethnic recipes, as I’ll have some traditional Polish and Hungarian dishes. This first recipe is my “go to” side dish for everything.

Once you try it, you’ll find yourself making it often. You can make this in a casserole or in a crock pot. If you use a crock pot, plan to let it cook for at least 3 hours. The longer you cook this recipe, the creamier the hash browns become. This is a favorite for everyone!

Pittsburgh Potatoes

Serves 18
Prep time 20 minutes
Cook time 1 hour, 30 minutes
Total time 1 hour, 50 minutes
Meal type Side Dish
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot
This side dish is bubbly and hot with soft potatoes and cheddar cheese. Make it once and everyone will want this recipe!


  • 32oz Frozen, Shredded Hash Browns (1 bag)
  • 1/2 cup Melted Butter
  • 1 can Cream of Chicken Soup (Do not use fat free!)
  • 3/4 cans Milk (Use the Cream of Chicken soup to measure)
  • 2 cups Shredded Cheddar Cheese
  • 8oz Sour Cream (1 cup)


Preheat Oven
Step 1
Preheat oven to 350°
Combine Ingredients
Step 2
Mix butter, sour cream, soup, milk and cheese in a bowl. Set aside. Break up frozen potatoes and add to mixtures. Mix until well combined.
Combine all ingredients
Step 3
Pour into a greased 9 x 13" baking dish, cover and bake for at a minimum of 1 1/2 hours. The longer this dish bakes, the creamier the potatoes become.
Press into pan